1 1/2 cups of prepared yellow mustard
1/2 cup of packed brown sugar
3/4 cup of cider vinegar
3/4 cup of RandyZin
1 tbs. of chili powder
1 tbs. of Ancho powder
1 tsp. of freshly ground black pepper
1 tsp. of freshly ground white pepper
1/2 tsp. of cayenne pepper
1 1/2 tsp. of Worcestershire sauce
2 tbs. of butter, at room temp.
1 1/2 tsp. of liquid smoke flavoring
1 tsp. of Louisiana-style hot sauce, or to taste
-- Cooking Instructions --
In a heavy, non-reactive saucepan, stir together the mustard, brown sugar, vinegar and RandyZin. Season with chili powder, black, white and cayenne peppers. Bring to a simmer over medium-low heat and cook for about 20 minutes. Do not boil, you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter and liquid smoke. Simmer for another 15-20 minutes. Taste and season with hot sauce to your liking. Pour into an airtight jar and refrigerate overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools. Serve with pulled-pork on crusty bread.
-- This delicious barbecue sauce crafted by Gray Rollin of "Belly: Left Coast Kitchen and Taproom", in Santa Rosa --